Ingredients
1 pound dried navy beans8 cups water1-1/2 to 2 pounds smoked ham hocks1 cup chopped onion1/4 cup chopped fresh parsley1-1/2 teaspoons salt1 teaspoon dried basil1/2 teaspoon dried oregano1/2 teaspoon pepper1/4 teaspoon ground nutmeg1 bay leaf2 cups thinly sliced carrots1 cup chopped celery3/4 cup mashed potato flakes
Preparation
Rinse and sort beans. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened.
Drain and rinse, discarding liquid. Return beans to Dutch oven; add the water, ham hocks, onion, parsley and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until beans are tender.
Add the carrots, celery and potato flakes; mix well. Cover and simmer for 30 minutes or until vegetables are tender. Discard bay leaf. Set side ham hocks until cool enough to handle. Remove meat from bones; discard bones. Cut into bite-size pieces. Return meat to Dutch oven; heat through.
